“But suppose this: your cabin-boy could run your engine, could repair it when out of order. Suppose he could take his turn at the wheel, could do any carpenter or machinist work. Suppose he is strong, healthy, and willing to work. Would you not rather have him than a kid that gets seasick and can’t do anything but wash dishes?” It was letters of this sort that I hated to decline. The writer of it, self-taught in English, had been only two years in the United States, and, as he said, “I am not wishing to go with you to earn my living, but I wish to learn and see.” At the time of writing to me he was a designer for one of the big motor manufacturing companies; he had been to sea quite a bit, and had been used all his life to the handling of small boats. For a hundred francs a year, she cooked and did the housework, washed, ironed, mended, harnessed the horse, fattened the poultry, made the butter and remained faithful to her mistress—although the latter was by no means an agreeable person.!

Then it was discovered that his land, which the government officials had informed him was without an owner, really had an owner, and that deeds, descriptions, etc., were on record. All his work bade fare to be lost. The land had been valueless when he took it up, and the owner, a large landholder, was unaware of the extent to which the Nature Man had developed it. A just price was agreed upon, and Darling’s deed was officially filed. “Never mind,” Charmian and I said to each other; “think of the wonderful boat it is going to be when it is completed.”

The children’s studies were under the direction of a poor devil employed at the town-hall, who sharpened his pocket-knife on his boots and was famous for his penmanship. She took Charmian by the hand and led her into the house, leaving Tehei and me to follow. Here, by sign-language unmistakable, we were informed that all they possessed was ours. No hidalgo was ever more generous in the expression of giving, while I am sure that few hidalgos were ever as generous in the actual practice. We quickly discovered that we dare not admire their possessions, for whenever we did admire a particular object it was immediately presented to us. The two vahines, according to the way of vahines, got together in a discussion and examination of feminine fripperies, while Tehei and I, manlike, went over fishing-tackle and wild-pig-hunting, to say nothing of the device whereby bonitas are caught on forty-foot poles from double canoes. Charmian admired a sewing basket—the best example she had seen of Polynesian basketry; it was hers. I admired a bonita hook, carved in one piece from a pearl-shell; it was mine. Charmian was attracted by a fancy braid of straw sennit, thirty feet of it in a roll, sufficient to make a hat of any design one wished; the roll of sennit was hers. My gaze lingered upon a poi-pounder that dated back to the old stone days; it was mine. Charmian dwelt a moment too long on a wooden poi-bowl, canoe-shaped, with four legs, all carved in one piece of wood; it was hers. I glanced a second time at a gigantic cocoanut calabash; it was mine. Then Charmian and I held a conference in which we resolved to admire no more—not because it did not pay well enough, but because it paid too well. Also, we were already racking our brains over the contents of the Snark for suitable return presents. Christmas is an easy problem compared with a Polynesian giving-feast. We watched a Raratongan woman, with swollen, distorted limbs, prepare our cocoanut cream, and then went out to the cook-shed where Tehei and Bihaura were cooking dinner. And then it was served to us on a dry-goods box in the house. Our hosts waited until we were done and then spread their table on the floor. But our table! We were certainly in the high seat of abundance. First, there was glorious raw fish, caught several hours before from the sea and steeped the intervening time in lime-juice diluted with water. Then came roast chicken. Two cocoanuts, sharply sweet, served for drink. There were bananas that tasted like strawberries and that melted in the mouth, and there was banana-poi that made one regret that his Yankee forebears ever attempted puddings. Then there was boiled yam, boiled taro, and roasted feis, which last are nothing more or less than large mealy, juicy, red-coloured cooking bananas. We marvelled at the abundance, and, even as we marvelled, a pig was brought on, a whole pig, a sucking pig, swathed in green leaves and roasted upon the hot stones of a native oven, the most honourable and triumphant dish in the Polynesian cuisine. And after that came coffee, black coffee, delicious coffee, native coffee grown on the hillsides of Tahaa.